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- 1 cup rolled oats - 1 cup all-purpose flour - 1/2 cup brown sugar, packed - 1/2 cup granulated sugar - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon pumpkin pie spice - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup pumpkin puree - 1 large egg - 1 teaspoon vanilla extract - 3/4 cup semi-sweet chocolate chips - 1/2 cup chopped walnuts (optional) What are good gluten-free options? You can replace all-purpose flour with almond flour or a gluten-free blend. Make sure your oats are certified gluten-free. What about vegan alternatives? For a vegan version, swap the egg with a flaxseed egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes. Use coconut oil instead of butter and non-dairy milk for creaminess. These substitutions keep the flavor and texture close to the original recipe. Enjoy the cookies with these adjustments! 1. Preheat your oven to 350°F (175°C). This is key for even baking. 2. Line a baking sheet with parchment paper. This helps cookies not stick. 1. In a large bowl, cream the softened butter with brown and granulated sugar. Mix until the mixture looks light and fluffy. 2. Add pumpkin puree, egg, and vanilla extract to the bowl. Stir until well combined. 3. In another bowl, whisk rolled oats, all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt together. 4. Gradually add the dry mixture to the wet mixture. Stir until just combined. Be careful not to overmix. 5. Gently fold in chocolate chips and walnuts, if you like. This adds great texture. 1. Use a tablespoon to scoop out dough. Place each scoop on the baking sheet. Leave space between them. 2. Bake in the preheated oven for 10-12 minutes. Look for golden edges; this means they are ready. 3. Let cookies cool on the baking sheet for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy your pumpkin spice oatmeal chocolate chip cookies! To make great cookies, avoid overmixing. When you add dry ingredients to the wet, mix gently. Just combine until you don’t see dry flour. Overmixing can make your cookies tough. Check for doneness by looking at the edges. They should be golden brown. The center can look soft. It will firm up as it cools. Store cookies in an airtight container. This keeps them soft and fresh for days. If you want to keep them longer, freeze them. Place cookies in a single layer in a freezer bag. They can last up to three months. To thaw, just leave them at room temperature for a bit. They will taste fresh again. Serve your cookies on a rustic wooden platter. Line it with parchment paper for a cozy look. Dusting them with a little cinnamon adds a nice touch. You can also arrange them in a stack. It makes for a great visual appeal. {{image_2}} You can change the flavors of these cookies easily. Try adding more spices, like nutmeg or cinnamon, to boost warmth. A splash of maple extract can also add a nice twist. You might also want to switch your chocolate chips. White chocolate chips can give a sweet, creamy taste that pairs well with pumpkin spice. If you need gluten-free cookies, swap the all-purpose flour for gluten-free flour. Many blends work well here. For vegan cookies, replace the butter with coconut oil. Use a flax egg instead of the chicken egg. Just mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit for a few minutes. Get creative with mix-ins to make your cookies unique. Dried fruits like cranberries or raisins add a burst of flavor. You can also toss in some pumpkin seeds for a crunchy texture. Different nuts, such as pecans or almonds, can enhance the taste. Just make sure to chop them up a bit before adding. To keep your pumpkin spice oatmeal chocolate chip cookies fresh, follow these steps. Let the cookies cool completely before storing. This helps avoid sogginess. Place the cookies in an airtight container. You can add parchment paper between layers to prevent sticking. I recommend storing them at room temperature for the best taste. For longer storage, you can refrigerate or freeze your cookies. If you refrigerate them, use a sealed container. This keeps them fresh for about a week. For freezing, wrap each cookie in plastic wrap. Then, place them in a freezer bag. They can last for up to three months in the freezer. When you're ready to enjoy, just thaw them at room temperature. These cookies last about five days at room temperature. If stored in the fridge, they can stay good for a week. In the freezer, they can last up to three months. Always check for any signs of spoilage before eating. Fresh cookies taste the best! Yes, you can use quick oats. Quick oats will make your cookies softer. The texture may change a bit, but they will still taste great. If using quick oats, reduce the baking time slightly. Look for golden edges on the cookies. The center should feel set but soft. If you press gently, the cookie should spring back. If you want a chewier cookie, take them out a bit earlier. Yes, you can skip the pumpkin. Use applesauce or mashed bananas instead. This will keep the cookies moist. The flavor will change, so add a bit more spice if you like. This blog post covered how to make tasty pumpkin cookies. We listed key ingredients, including oats, pumpkin, and chocolate chips. You found step-by-step instructions for mixing and baking. Plus, we shared tips for perfecting your cookies and ways to store them. Now, enjoy baking these cookies for any occasion. Keep experimenting with flavors and ingredients to find your favorites. Happy baking!

Pumpkin Spice Oatmeal Chocolate Chip Cookies

Indulge in the delicious taste of pumpkin spice oatmeal chocolate chip cookies that are perfect for fall! These easy-to-make cookies blend hearty oats with creamy pumpkin puree and gooey chocolate chips for a delightful treat. In just 27 minutes, you can bake up a batch that will impress your family and friends. Click through to explore the recipe and bring a cozy, autumn-inspired dessert to your table today!
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Ingredients
  

1 cup rolled oats

1 cup all-purpose flour

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup pumpkin puree

1 large egg

1 teaspoon vanilla extract

3/4 cup semi-sweet chocolate chips

1/2 cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add the pumpkin puree, egg, and vanilla extract to the creamed butter, mixing until well combined.

        In another bowl, whisk together the rolled oats, all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt.

          Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to overmix.

            Gently fold in the chocolate chips and walnuts (if using) to the cookie dough.

              Using a tablespoon, scoop out portions of dough and place them onto the prepared baking sheet, leaving some space between each cookie.

                Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the cookies are set.

                  Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 27 minutes | Servings: 24 cookies

                      - Presentation Tips: Serve the cookies on a rustic wooden platter lined with parchment paper for a cozy fall aesthetic. Dust with a little cinnamon for extra flair!